Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This meal prep and batch cooking slow cooker chicken and kale stew
- Easy to Prepare: This recipe requires minimal preparation and can be cooked in a slow cooker, making it perfect for busy weeknights.
- Customizable: You can add your favorite spices, herbs, or vegetables to make this recipe your own.
- Nutritious: This recipe is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep and batch cooking.
- Cost-Effective: This recipe is budget-friendly and can be made with affordable ingredients.
- Delicious: The combination of chicken, kale, and vegetables creates a rich and flavorful stew that's sure to become a family favorite.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, allowing you to cook the stew while you're away from home.
- Freezer-Friendly: You can freeze the cooked stew for up to 3 months, making it a great option for meal prep and batch cooking.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, onions, garlic, carrots, potatoes, and chicken broth. The chicken provides lean protein, while the kale adds a boost of vitamins and antioxidants. The onions, garlic, carrots, and potatoes add natural sweetness and texture to the stew. The chicken broth helps to keep the stew moist and flavorful. When selecting these ingredients, choose fresh and organic options whenever possible. You can also substitute the chicken with other proteins like beef or pork, and add other vegetables like bell peppers or zucchini to the stew.
How to Make meal prep and batch cooking slow cooker chicken and kale stew
Chop the onions, garlic, carrots, and potatoes into bite-sized pieces. Remove the stems from the kale and chop the leaves into smaller pieces.
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the chopped onions and cook until they're softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant. Stir in the dried thyme, salt, and pepper.
Add the browned chicken, chopped kale, carrots, potatoes, and chicken broth to the slow cooker. Stir in the cooked onion and garlic mixture.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The stew is done when the chicken is cooked through and the vegetables are tender.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and texture.
Cook the stew until the chicken is cooked through and the vegetables are tender, but avoid overcooking to prevent dryness and mushiness.
Add aromatics like onions, garlic, and thyme to the stew for added flavor and depth.
Use a high-quality chicken broth that's low in sodium and rich in flavor to ensure the best results.
Experiment with different spices and herbs to find the combination that works best for you.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Freeze the cooked stew for up to 3 months and reheat when needed for a quick and easy meal.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Cook the chicken until it's cooked through, but avoid overcooking to prevent dryness and toughness.
-
Not Browning the Chicken:
Fix: Brown the chicken before adding it to the stew to add flavor and texture.
-
Not Using Aromatics:
Fix: Add aromatics like onions, garlic, and thyme to the stew for added flavor and depth.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add feta cheese, kalamata olives, and sun-dried tomatoes to the stew for a Mediterranean twist.
Replace the chicken with roasted vegetables like eggplant, zucchini, and bell peppers for a vegetarian option.
Replace the chicken broth with a gluten-free option and omit any gluten-containing ingredients for a gluten-free version.
Replace the chicken broth with a dairy-free option and omit any dairy-containing ingredients for a dairy-free version.
Use low-sodium chicken broth and omit any high-sodium ingredients for a low-sodium version.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Freeze the stew in airtight containers or freezer bags, making sure to label and date the containers. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes! You can freeze the cooked stew for up to 3 months. Freeze the stew in airtight containers or freezer bags, making sure to label and date the containers. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Can I use different types of protein?
Yes! You can use different types of protein like beef, pork, or lamb in place of the chicken. Just adjust the cooking time and temperature accordingly.
Can I add other vegetables to the stew?
Yes! You can add other vegetables like bell peppers, zucchini, or mushrooms to the stew. Just adjust the cooking time and temperature accordingly.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the pressure cooker and cook for 20-30 minutes.
Can I serve this stew with other sides?
Yes! You can serve this stew with other sides like crusty bread, mashed potatoes, or roasted vegetables. Just choose a side that complements the flavors of the stew.
Can I make this recipe for a crowd?
Yes! You can make this recipe for a crowd by multiplying the ingredients. Just adjust the cooking time and temperature accordingly.
meal prep and batch cooking slow cooker chicken and kale stew
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1 large red bell pepper, chopped
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrot, and bell pepper. Mince the garlic. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Cook the chicken. Season the chicken with salt, pepper, and thyme. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Cook the vegetables. Add the chopped onion, carrot, and bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the kale and chicken broth. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Add the chicken broth, diced tomatoes, and browned chicken to the skillet. Stir to combine.
- Step 5: Transfer to the slow cooker. Transfer the mixture to a slow cooker. Cook on low for 6 hours or high for 3 hours.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the chicken and vegetables ahead of time. Assemble the stew in the slow cooker and cook as directed.
- Substitution: Swap the chicken for beef or pork, if desired. Use fresh or frozen kale, whichever is available.
- Pro tip: For a creamier stew, add 1/4 cup heavy cream or half-and-half towards the end of cooking time.
